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Ingredients Jump to Instructions ↓

  1. 1 egg

  2. 2 tablespoons sour cream

  3. 1 tablespoon oil

  4. 1/8 teaspoon vanilla extract

  5. 1/8 teaspoon baking powder

  6. 4 tablespoons sugar

  7. 2 tablespoons unsweetened cocoa powder

  8. 4 tablespoons all-purpose flour

  9. 2 tablespoons shredded coconut

Instructions Jump to Ingredients ↑

  1. PREPARE MICROWAVABLE 16-OZ MUG BY COATING THE INSIDE LIGHTLY WITH COOKING SPRAY. MIX THE INGREDIENTS IN A SMALL BOWL. BEAT THE EGG FIRST WITH A SPOON & MIX IN OTHER LIQUID INGREDIENTS. THEN ADD THE DRY INGREDIENTS & MIX UNTIL YOU'VE REMOVED ALL THE LUMPS. POUR THE BATTER INTO THE MUG, (DO NOT FILL MORE THAN HALF WAY! )! & SMOOTHE THE TOP WITH THE SPOON. THUMP THE MUG FIRMLY ON THE TABLETOP 6 OR 7 TIMES TO REMOVE EXCESS AIR BUBBLES. THEN PLACE THE MUG ON A MICROWAVABLE SMALL PLATE OR SAUCER. MICROWAVE FOR 3 TO 4 MINUTES. CHECK FOR DONENESS BY INSERTING A TOOTHPICK IN THE MIDDLE OF THE MICROWAVE MUG CAKE. IF IT COMES OUT CLEAN, THE MICROWAVE MUG CAKE IS DONE. WAIT 2 MINUTES ( THAT'S THE HARDEST PART OF THIS CAKE!) THEN RUN A BUTTER-KNIFE ALONG THE INSIDE OF THE MUG & TIP THE CAKE SO THAT THE SLIGHTLY ROUNDED TOP IS ON THE TOP.YOUR MICROWAVE MUG CAKE WILL NOW LOOK LIKE A SLIGHTLY OVERGROWN MUFFIN. WHAT MAKES THIS THE MOST DANGEROUS CAKE IN THE WORLD? WELL... ALL OF US ARE NOW ONLY 5 MINUTES (GIVE OR TAKE A MINUTE) AWAY FROM CHOCOLATE ANY TIME ANYWHERE!!!

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